2 small chickens or 1 large one Salt and pepper

2 or more tablespoons fat Flour

This is one of the most delicious ways of cooking chicken. Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour. Lay the chicken, with the inside down, in a small baking-tin, and add a very-little water. The pan should be very little larger than the chickens, otherwise the gravy will be too quickly evaporated. Set into a rather slow oven (300°-350° F.) and cook for one hour in a covered baking-pan or, if baked without a cover, baste every ten minutes after the first twenty minutes.

Should the chicken be decidedly lacking in fat, add fat as needed. When done, place the chicken on a hot platter, add enough water to make two cups gravy and thicken with two tablespoons flour. Should the chicken be quite fat, remove all but two tablespoons of the oil from the pan before making the gravy. Season with salt and pepper, pour it over the chicken and serve at once.